1cupPowdered SugarNote that for the icing we are using "Powdered Sugar"
1tspPure vanilla extract
¼cupMilk or heavy cream
Instructions
For the Dough
Take a large bowl OR in the bowl of a Stand-mixer that uses a dough hook, mix the milk together with sugar. Add some yeast in it and let it dissolve.
Add the flour, eggs, butter, and salt to the above mixture. Knead into a smooth, soft dough that easily pulls away from the sides of the bowl.
Grease a bowl, transfer the dough and rotate to ensure that the dough is thoroughly greased. Cover with a kitchen towel and let the mixture rise until almost doubled. You might have to keep this for 1½ to 2 hours.
For the Filling
Meanwhile, in a separate bowl, make the filling. Cream together butter, sugar, cinnamon, and salt until light and fluffy, for approximately 3 to 4 minutes.
Preheat oven to 180°C.
Tip the dough onto a lightly floured surface and dust with more flour on top of it. Roll out into a large rectangle. Spread the filling up to the edges.
Then start rolling the dough into a log from the right or left side, depending on convenience.
Complete the Rolling
Cut into 12- 16 evenly sized pieces, about 1 1/2" wide per piece.
In a baking pan, lined with parchment paper or dusted with flour, place the pieces, side-up. Cover and let rise again until almost doubled, for about 30 to 40 minutes.
Bake until golden, 12 to 16 minutes.
For the Icing
Meanwhile, in a medium bowl, combine the icing ingredients such as the butter and cream cheese. I used the brand "Philadelphia Cream Cheese" for the icing. I found this the best cream cheese available for this mixture. Blend until light and fluffy.
Add powdered sugar, vanilla extract, salt and beat the mixture until it is smooth. Gradually add milk (or heavy cream) to loosen the icing.
Remove Cinnamon rolls from oven and frost immediately by pouring the icing over them. Serve warm.